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The Ultimate Baking Championship - Season 1 Episode 8 -
The Deep Freeze
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The Deep Freeze
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
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FunTranscript
00:00Previously on the Ultimate Baking Championship.
00:04In the quarterfinals, the chefs faced
00:07a combination skills challenge and master challenge
00:09entirely focused on sugar.
00:13Juan's light-as-air lemon cake with his sugarwork dandy line
00:16got him to number one.
00:18But mistakes from Molly and Chris.
00:20They broke.
00:21Sent them to the bottom of the leaderboard.
00:23It just needs a little more.
00:25And the once-perfect Chris was eliminated.
00:41I am in the semifinals.
00:43Are you kidding me?
00:44This is unreal.
00:45I'm so excited.
00:46I'm so proud of myself.
00:47Welcome back, chefs.
00:49You are the last four chefs standing.
00:51You are all each so close to taking home $50,000.
00:56Oh, la, la, la.
00:57And the Ultimate Baking Championship gold medal.
01:00Mama mia.
01:01Mama mia.
01:02So here's how we ended the competition last time.
01:05Well, as always, every day is a new bake and a new chance
01:08to be at the top of this board.
01:09So let's wipe the scores.
01:11Let's get right to it.
01:13Today is all about temperature.
01:17OK.
01:17So you're going to show us your mastery of the deep freeze
01:22by making frozen desserts.
01:25Oh, my god.
01:27I'm excited.
01:27We haven't been able to do this yet.
01:29For your master challenge, you'll each make
01:30one sensational frozen dessert.
01:33It is imperative you make something that blows our judges away.
01:37Because the top two chefs in the master challenge
01:40will automatically go through to the finale,
01:43while the bottom two chefs will have to prove themselves one more
01:46time by going head to head in a skills challenge.
01:51Oh, my god.
01:53Don't want to be in the bottom.
01:54No.
01:55Definitely.
01:56The winning chef will then automatically
01:58move on to the finale, while the other, sadly,
02:01will exit the competition.
02:02We've got two big names to tell you more
02:04about this master challenge.
02:06He's seen everything you've created
02:07since your very first challenge,
02:09and he expects perfection from all of you.
02:11Duff Goldman.
02:13Yeah, you're golden.
02:14I can't believe you guys are still clapping for me.
02:17I'm so happy.
02:19Now, your second judge is a James Beard nominee,
02:23whose best-selling book, Sweet Farm,
02:25contains over 100 innovative dessert recipes,
02:29including some of her most popular frozen desserts.
02:32Please welcome Molly Yeh.
02:34Oh, my god.
02:35Hi, Molly.
02:35Hi, guys.
02:36Hey, guys.
02:37Hey, good to see you.
02:38Good to see you.
02:39Oh.
02:39The inspiration for your frozen desserts
02:41will be the most frigid features of the natural world.
02:47OK.
02:48Let's find out which frozen world theme
02:50has been randomly assigned to each of you.
02:52Oh.
02:53OK.
02:54OK.
02:55I'm going to go hide in my cave.
02:59Now, as with all master challenges,
03:01each judge will give a score of up to 15 points
03:04for flavor, execution, and technical difficulty.
03:07You have two and a half hours to demonstrate your mastery
03:10of temperature by creating a fantastic frozen world cake.
03:14And your time starts now.
03:18Ready to do this?
03:26Last challenge, I landed in last place on the leaderboard,
03:29and that was not fun.
03:31I think I do have something to prove.
03:33I'm here to win that $50,000.
03:35I really want to reward myself for all the hard work I've put in
03:38over the last 12 years of my career
03:41and prove it to myself that I can be the ultimate baking champion
03:43at the age of 29.
03:45The ice cream, I'm going to do two flavors.
03:47I'm going to do a light lemon cream gelato
03:49and then a blueberry swirl gelato.
03:51The difference between ice cream and gelato
03:53is your fat content and your mouthfeel.
03:56All right, so I'm just making my base here.
03:58I'm doing a gelato base.
04:00Ice cream is a little bit more fluffy and airy,
04:04but has a ton more fat packed into it.
04:06And gelato is a little bit more dense,
04:08but kind of silky and smooth.
04:10What's the story behind your dessert, Florencia?
04:12I'm going to have a coconut sorbet
04:14and a dark chocolate and tonka bean gelato.
04:17Do you have a preference?
04:18Gelato versus ice cream?
04:20Well, it depends.
04:21It depends.
04:22There's some very good ice creams.
04:23But yeah, the first thing I do when I go to Italy
04:26is, like, just skip dinner, go to gelato directly.
04:36When it comes to frozen desserts,
04:38what are things you're looking for?
04:40Well, frozen desserts are so challenging
04:42because you basically have to recalibrate your taste buds.
04:45Things taste sweeter when they're hot.
04:48And then when they cool down and they're frozen,
04:50those flavors are dampened.
04:52Baking is such a science, but I feel like
04:54making frozen dessert brings it to an entirely new level.
04:59My desserts, I like really exotic flavor.
05:02I think I'm exotic.
05:03So I like exotic flavor.
05:05I'm going to go with mango sorbet.
05:07Ice cream, basically, it's like a milk base.
05:10And then for the sorbet, it's like, instead of the milk,
05:12basically, you put the fruit.
05:14So it's, like, very fruity.
05:16It's going to be really mango-y.
05:24I work for a restaurant group
05:27where I have to create the menus for all of them.
05:30And part of that is making ice cream.
05:33It's a really fundamental skill of a pastry chef.
05:35Last week, I was at the top of the leaderboard,
05:38and that puts a lot of pressure on me.
05:41It's been hard.
05:42My co-life has been such a roller coaster.
05:45But I have grown so much as a chef, as a person.
05:49And right now, I'm in a great spot in my life
05:52where I have a great partner.
05:54And honestly, I want him to be proud of me.
05:57And I want to show everyone I deserve that.
06:00And I deserve to be here.
06:01Right now, I have a charcoal ice cream.
06:05So it's going to be nice and dark.
06:07I'm going to have a buttermilk ice cream as well.
06:09And it's going to be little pieces of mochi inside.
06:11Juan, what's this frozen world that you have to release?
06:14So I have to make a glacier.
06:15So I'm going to have a chocolate sponge,
06:17then black sesame praline.
06:18And then I am going to take inspiration
06:21to my trip that I did to Iceland.
06:23And I was actually on top of a glacier.
06:25I'm going to be using a black sesame crunchy strusel.
06:27And then I'm going to spray it
06:29with black and white velvet spray.
06:31Right now, I'm working on my mochi.
06:33I love mochi.
06:35Oh, sorry.
06:36That's OK.
06:37I hate touching cornstarch.
06:40You literally just had a miserable.
06:42Look, I get, ugh.
06:44That is so weird.
06:45Ugh.
06:48Like, what is it about it that makes you, like, he's not pretending.
06:51This is, this is unbelievable.
06:53Look at my skin.
06:53I can tell.
06:54What is it about cornstarch?
06:56I don't know.
06:56It's just the filling.
06:58I don't know.
06:58Ugh.
06:59But it tastes, but mochi tastes amazing.
07:01It's worth it.
07:01I know.
07:01If you don't mind, can I go and wash my hands?
07:03Please go wash your hands.
07:04Thank you, Jesse.
07:04Sorry.
07:05Bye.
07:06Coming through.
07:08I thought he was having, like, an allergic reaction or something or hurt himself.
07:11That was unbelievable.
07:17Perfect.
07:19When I first got here, I saw all those bakers, like, very good with sugar, very good with
07:24chocolate.
07:25I was very intimidated.
07:26Each challenge, like, really taught me something about skills, about techniques.
07:31I am proud of myself for making it to the semi-final.
07:35What theme did you get, Clermont?
07:36Cave ice.
07:37Cave ice?
07:38Yeah.
07:39So what are you making?
07:39For my baked element, I have a coconut d'aquas.
07:42Beautiful.
07:43Coconut and mango is, like, my two best pair flavor.
07:45Yeah.
07:46For the crunch, I made a coconut straws.
07:48The top, I'm going to make a very thin layer of passion fruit jelly to recreate the ocean.
07:52It's going to be blue.
07:54So I'm going to make a chocolate belt that's going to be white and blue.
07:57On the top, I'm going to create a cave with stalactic and stalact meat out of white chocolate.
08:03This could take you right into the finale, obviously.
08:05Yes.
08:05Who's the biggest competition?
08:07I mean, at this point, everybody's the biggest
08:09competition.
08:10But obviously, Juan always impressed me each challenge.
08:12But I've heard about the cornstarch.
08:14I start to put cornstarch everywhere in the kitchen.
08:17So that's my strategy.
08:18That's me.
08:19It's one.
08:19Whatever it takes.
08:28Well, well, well.
08:29Here we are.
08:30Here we are.
08:31We made it through.
08:32We're here at the semifinals.
08:33We are.
08:34We're making a frozen world dessert.
08:36Which theme did you get?
08:36I got an iceberg.
08:38Wow.
08:39And I decided to do this one as like a little bit of an homage to my grandpa.
08:44He passed away this year.
08:45But he was my biggest fan when it came to baking and pastry.
08:49Really?
08:50The man had the biggest sweet tooth on the planet.
08:52So are you making something that you think your grandpa would love to eat?
08:55Oh, 100%.
08:56For his 90th birthday, I made him a blueberry pie.
08:58So I'm going to make a blueberry pie steamed ice cream cake.
09:02I love that.
09:03So we're going to do a lemon cream gelato, a blueberry compote, like a pie filling.
09:07Yeah.
09:07And then a blueberry swirl cream gelato.
09:09Wow.
09:10And then I'm going to do a lemon thyme cake and an almond fouillotine crunch.
09:14And then decoration-wise, is it going to say iceberg?
09:16Oh, it's going to say iceberg.
09:18It is.
09:18It's going to be like iceberg ahead.
09:19I'll wrap my cake in a chocolate band to emulate the ocean.
09:23I'll add some blue colored piping gel and finish with a white chocolate iceberg.
09:29Got to bring this one home for grandpa.
09:31It really sounds like you're baking with your heart.
09:32So keep it up.
09:33I will.
09:34This is so cool.
09:35Thanks, Jessie.
09:40So far, the competition has been kind of a roller coaster.
09:44I'm the only one chef that never made it to the top of the leaderboard.
09:48I struggled with my decorations.
09:50So I'll try to do my best on presentation, but I will really focus on flavors.
09:56Florencia, what's your frozen world theme here?
09:58Sea ice.
09:59What does sea ice look like?
10:00It's very flat.
10:01It's very linear.
10:03What did you decide to do?
10:04Almond and coconut cake.
10:05I'm going to have a spread of marzipan.
10:07Beautiful.
10:08And then a yogurt and coconut sorbet and a dark chocolate and tonka bean gelato.
10:12Back in Italy, when I was probably like in the very beginning of my career,
10:16I went to the gelato school in Italy.
10:19Wow.
10:20And I learned a bit about the bases and I really fell in love with it.
10:23These were the first two flavors I learned to do.
10:26I just want to pay homage to that experience.
10:28That's amazing.
10:29Yeah.
10:30I'm going to use a mold that looks like cracked ice.
10:33I'm going to do blue gel and then white chocolate truffles to resemble a snowball.
10:39How nice would it be for you to just crush this assignment and head right into the finale?
10:47Oh, that would be amazing.
10:48That would be the best thing that can happen today, really.
10:51Yeah, for sure.
10:52I can't wait for the gelato.
10:53Okay.
10:5490 minutes left in the semi-final master challenge.
10:58I'm starting assembling my ice cream cake.
11:03Honestly, I don't know.
11:04We'll see if it's going to sit on time.
11:05We'll see.
11:06We'll find out.
11:07I hope it does.
11:08And if it does, I'm going to be really happy.
11:10And if it doesn't, I'm going to be really sad.
11:17My ice cream looks great.
11:18So I'm going to start with my lemon cream.
11:21Blueberry can be really sweet, so I wanted to have a little bit of acidity.
11:24And then this is a blueberry swirl.
11:30I'm taking my passion food jelly for the top of my cake out of the mold.
11:38And it's not set at all.
11:41It's still liquid.
11:43To be honest, I don't know what happened.
11:46It needs to recreate the frozen water.
11:49This technique maybe is going to make the difference in between me and having to bake against someone.
11:53I need to get this right.
11:56This is a total mess.
12:04So my jelly didn't set.
12:06I definitely don't want to be in the bottom.
12:07So I'm just going to have to start over.
12:09I'm just going to boil it more and add a little bit more gelatin.
12:12So I'm using a ring because it was pretty tough actually to remove from this silicone mold.
12:17This is what makes a really great baker is to know how to fix the problem as soon as you
12:24can.
12:24The last four years with my business, I'm just figuring out problems and I solve it.
12:29That's basically what is helping me during this competition.
12:3530 minutes left.
12:38To make the iceberg, I'm going to use a technique where I build a cube out of acetate and I
12:44start
12:45heating the acetate from afar because what it does is shrinks the acetate and kind of makes these
12:50really organic flowing shapes.
12:52Oh, that's so cool.
12:53That's very cool.
12:54We're going to pray that it works.
12:56I've never done this before.
12:57If it's someone that can make that work, it's you, Molly.
13:00It's the semifinals.
13:01We've got four chefs left.
13:03I'll bring it back to you.
13:03No, don't worry.
13:04I don't need any more.
13:04Oh, okay.
13:05Four different frozen world desserts.
13:08The top two go right into the finale.
13:10They're all thinking a little bit differently.
13:12Lots of different flavors, lots of different ingredients, lots of different construction.
13:17Visually, this is going to all look different too.
13:20They really have to show up.
13:22This is when you show out right now.
13:25Big time chefs, big desserts, and big bakes.
13:28And this is the biggest one yet.
13:32This is an extruder.
13:34And what it does is helps me making really cool shapes.
13:38So they're always perfect.
13:40So especially when you're making really nice spaghetti type.
13:42So when I went to the glacier in Iceland, there was these sticks.
13:46So you have to hold it.
13:47So I'm going to be making that kind of like making a path of like when you walk around the
13:50glacier.
13:51Perfect.
13:54I'm going to do chocolate snowballs that when they break through it,
13:58that is the same thing of the cake in a truffle basically.
14:03I have my white chocolate shell, which I'm going to pipe the two different ice creams inside.
14:08I'm going to put some of the almond cake with the marzipan.
14:12I think my specialty is definitely chocolate.
14:15So I'm really focusing on doing the best presentation I can right now.
14:20There's a lot at stake.
14:34I'm trying to build my cave.
14:37It's white chocolate in the food processor.
14:39So it's going to set very fast.
14:43My little cave.
14:46Cute.
14:48So right now I'm doing my little stalactite.
14:51This with chocolate too.
14:52This is the semi-final.
14:54I need to make sure the judges are going to really see this cave that was very realistic.
15:00Perfect.
15:01Only 15 minutes to go.
15:04Juan.
15:05What are you doing right now?
15:07I am creating rough shapes that looks like a glacier.
15:12So a gray glacier.
15:14The thing is that they are black or gray because it's the dirt.
15:18And am I going to scrape off some charcoal ice cream to see something blue underneath?
15:22No, the idea is really to make it really organic.
15:27I am freaking out right now that my cake doesn't look like a glacier.
15:31But this is the glacier that I saw in Iceland.
15:34So I'm hoping that the judges are going to appreciate it.
15:46This is a chocolate band.
15:48I wanted to represent the layers of the ocean,
15:51how it goes from really light to very dark.
15:56Is that your iceberg?
15:57That's my iceberg.
15:58I hope it comes out.
15:59Yeah.
16:01So as I'm going around here, I'm just trying to release the pressure of the acetate.
16:05It's a very organic shape.
16:11It broke a little.
16:15This is the semi-finals.
16:17Like I can't have broken chocolate garnishes.
16:20I'm going to spray it with cocoa butter so you don't have to temper it.
16:23It sets directly and it stays together.
16:27It's a little organic, but hey, we're going to go for it.
16:29Just 10 minutes left.
16:31Oh, my God.
16:33So I'm going to unmold my passion food jelly for the top of my cake.
16:40I really need it to come out of the mold. I don't have time to make another one.
16:50Oh, yeah.
16:52It's set and it looks great.
16:54I'm super happy about it.
16:56It looks pretty cool.
16:58I mean, it looks like a cake.
17:00Five minutes left.
17:06I'm trying to unmold the top of the cake.
17:10Oh, no.
17:12It is completely stuck.
17:14Wow.
17:17Florencia's cake completely falling apart.
17:20Not a lot of time left. She's got to figure something out.
17:23I feel panic.
17:27So I immerse it in a bath of liquid nitrogen,
17:31hoping to give it an extra shock.
17:33So it's going to release from the mold.
17:40This mold is terrible.
17:48It didn't work.
17:51It looks very rough when I take the mold out.
17:54Oh, no.
17:55There is a high chance that it's definitely going to send me to the bake-off.
18:01Oh, my God.
18:08The cake is falling apart.
18:11I'm starting to freak out because I have no backup plan.
18:15I decided to cover those edges with some extra cake I had, and then on the side, some chocolate decorations.
18:24I really hope I don't have to be in the bake-off. I really don't want to do that.
18:28It's going to be so stressful, but it's what it is.
18:35Two minutes left.
18:41Right now I'm sticking my black sesame crumble.
18:44The idea is to really bring the texture of a glacier, which is really crunchy, really crackling.
18:49Feels like you're about to fall into the ice.
18:5330 seconds.
18:55Pretty good.
18:56It's giving iceberg.
18:59My white chocolate truffle snowball.
19:01I pipe the blue gelatin to resemble sea ice.
19:07Five, four, three, two, one.
19:12That's it.
19:14Two of you have created finale-worthy desserts.
19:17It's time to find out who.
19:19I'm so nervous, really not happy with the way it looks, but I'm pretty confident with the flavor.
19:26This is the most pressure I ever felt until now in the competition.
19:33All right, judges, it's time to taste these frozen world desserts.
19:36I'm so excited.
19:38Chef Clement.
19:39I got cave ice, and so on the top, we have the cave out of chocolate and a very thin
19:47layer of passion food jelly.
19:49To recreate the ice.
19:50You totally made a cave.
19:52Yes.
19:53I want to kind of get it there with my kids and like go hunting around.
19:57That's so cool.
19:59All right, let's give this ice cave a taste.
20:01There you go.
20:03Whoa.
20:04That looks beautiful.
20:05That looks great.
20:07Merci.
20:07Nice Clement.
20:08Thank you, Chef.
20:09I made the coconut d'aquaz, coconut truffle crunchy, mango sorbet, and a passion food jelly on the top.
20:19Seeing the ice cave, I was not expecting my mouth to take me to Hawaii.
20:24But I'm pleasantly surprised by that.
20:27That mango sorbet is the creamiest sorbet I've ever had.
20:31I don't think I've ever had a frozen d'aquaz before.
20:37Love it.
20:38You know, because like the texture of a d'aquaz is like beautiful, right?
20:41Soft and kind of chewy.
20:42But frozen, it's like a sugar cookie almost.
20:46It's delicious.
20:48The only thing I want is a little bit more passion fruit.
20:52Really kind of amp up that acidity.
20:54It's pretty mellow.
20:56Come on.
20:57Thank you so much, guys.
20:57Thanks, Ramon.
21:03See?
21:03It'd be great.
21:05Bellissimo.
21:09Chef Laurencia.
21:10I got this sea ice.
21:12I envision blocks of ice moving in the water.
21:16The center part, the square, really smart.
21:19I mean, that looks like sea ice breaking up.
21:22Once you get past the edges, though, it's just like, it's like pastry gone wrong.
21:26I know this doesn't look like the way you wanted it to.
21:29Yeah.
21:32They did almond and coconut cake, dark chocolate gelato with tonka bean,
21:36crunchy marzipan, and the coconut and yogurt sorbet.
21:43All the flavors are in such a nice flavor world together,
21:46because you have the warmth of the coconut and the almond from the marzipan,
21:50and that tang from the yogurt gives it a beautiful balance.
21:55The chocolate is really coming through.
21:57It's really nice.
21:59I agree with Jeff.
22:00This is one of the best chocolate ice creams I've ever had.
22:02Oh, mama mia.
22:04Laurencia, thank you so much.
22:12I don't know how I feel.
22:16Chef Molly.
22:18I had icebergs.
22:20I like that you have the three-dimensional top of the iceberg,
22:24and then the bottom is more of like that hand-painted two-dimensional visual.
22:30The only thing is your chocolate kind of doesn't quite go all the way around.
22:34There's a big hole in the back of that iceberg.
22:37There is.
22:37It fell.
22:38It went into the water.
22:40Let's give it a taste.
22:41Okay.
22:43On the bottom, you have a white chocolate almond fouillatis crunch, and then you have a lemon sponge with some
22:49thyme and lemon cream ice cream on top, a blueberry compote, and then a blueberry swirl gelato.
22:57I'm having a moment.
22:59The blueberry is truly front and center.
23:02The lemon and the almond are supporting.
23:05It's light, but it's still like creamy and luscious and smooth and velvety, and you're right.
23:10I mean, the blueberries are right up front.
23:13Good job.
23:14Yeah.
23:14The only thing I'd say is that the whole thing is relatively sweet.
23:18Mm-hmm.
23:18You know, I could use a little bit of salt.
23:20Really nice job.
23:21Thank you so much, guys.
23:23Thanks, Molly.
23:28Good job, Molly.
23:29You killed it.
23:30That is so delicious.
23:31I'm feeling pretty good about my flavors.
23:34The only thing I'm worried about is the messiness.
23:36There's a possibility I could be in third place.
23:39Okay.
23:42Juan, welcome back.
23:43I got the glacier.
23:45I really want to take inspiration on my trip that I did to Iceland.
23:52Duff.
23:53I don't know.
23:54Like, to me, it doesn't really scream glacier.
23:57It looks like a rock.
23:59When I went to Iceland, when you see a glacier, it's not actually pretty and white.
24:04It's actually just rocks and a bunch of dirt.
24:07I've seen glaciers all over.
24:10Never really seen one that looks like that.
24:13She's not going to be happy when she comes back.
24:15It's not, no.
24:16All right, Juan.
24:18Let's cut it open.
24:19Let's do this.
24:21We're going to have chocolate sponge, mochi pieces, buttermilk ice cream, charcoal ice cream,
24:27black sesame praline with a black sesame crunch.
24:32The ice cream is beautiful, man.
24:34Really soft, really creamy, just luscious.
24:38Sponge is really tender.
24:40A really good chocolate flavor.
24:42Mochi kind of throws me off a little bit.
24:44I'm not sure if I would put that in something frozen.
24:47Black sesame is my favorite flavor in the entire world.
24:52But you have so many elements going on that the charcoal is getting masked.
24:58Oh, my God.
25:00All right, Juan.
25:01Thank you so much.
25:02Thank you, Chef.
25:06I really brought everything that I can into securing my spot in the finale,
25:10and I'm just hoping it's going to pay off.
25:13All right, judges.
25:13If you feel like you're ready, you can put in your scores.
25:16You've each got 15 points to award.
25:18Just to remind you here, you're judging these chefs to find out which two of them
25:21will go right to the finale in which two will have to go to an elimination skills challenge.
25:36Chefs, the judges thoroughly evaluated your frozen world desserts.
25:40The two chefs with the highest scores will earn a ticket to the ultimate baking championship finale.
25:46Out of 30 possible points, let's see who got the top score.
26:01Flamon, you will advance to the finale.
26:07I really give my best during this whole competition, and now I'm going to the final.
26:12That's amazing.
26:13Like, I'm so happy.
26:15You know, my mom's going to be so proud of me when she's going to see that.
26:21Now, one other chef will be going straight through to the championship as well,
26:25and the two chefs on the bottom will have to fight it out in a do-or-die skills challenge.
26:30So let's get to it.
26:41Oh, my God.
26:49Molly, your second-place finish means you will join Clement in the finale.
26:54How do you feel?
26:55It feels really surreal.
26:57If you would have asked me last time, I would have said no way, so I'm really proud of myself.
27:02Good job, Molly.
27:03Good job.
27:05Juan and Florencia, one of you is going to be eliminated from this competition.
27:10And to find out who, you'll now have to face off in a skills challenge.
27:16Each of you will create a plate of dessert that features a frozen center.
27:21That frozen center must be encased in a delicate edible shell that is designed to melt away dramatically
27:29under a warm pour.
27:31The judges will have 10 points apiece to award to your desserts, and it's very simple.
27:36The points awarded will not be added to your previous score, making this an all-or-nothing challenge.
27:44So the chef with the highest score in this skills challenge alone will advance to the finale.
27:50And there's one more thing you should know.
27:52This is going to be a blind judging.
27:56The judges won't know who created which dessert.
27:58Clement, Molly, you can both watch this battle from the back kitchen.
28:02You're gonna crush it.
28:04Good luck.
28:07Juan, Florencia, you have 90 minutes to earn your way back into contention.
28:13Let the baking time begin.
28:18It all comes down to this.
28:20This has to be the best dessert I ever did.
28:32It is a little bit surprising maybe to some that Juan finds himself in this position right now in this
28:38elimination skills challenge. I think he was probably the odds-on favorite to get that bid
28:43into the finale. There were some missteps in our master challenge. He finds himself here now,
28:49one bake away from potentially going home. It has to be daunting though if you're Florencia, right?
28:54Not only are you in this do-or-die skills challenge, but you're going up against Juan. It's got to
29:00be tough.
29:00It's got to be tough.
29:01Oh my god.
29:02Okay, Alora.
29:04Juan is very strong about flavors, textures. He does chocolate, sugar, everything really.
29:11It's all good.
29:13And so my strategy is to do something I'm comfortable with that is gonna showcase my strengths.
29:20So I'm gonna be doing chocolate spheres. I'm doing a passion fruit and aizanat semifreddo. And I'm
29:26gonna do a microwave sponge cake. It's gonna be encapsulated in a dark chocolate shell. And then
29:32some aizanat crumble on the bottom, which is gonna melt with some passion fruit sauce.
29:37Okay, passion fruit. Semifreddo is in between a mousse and a frozen dessert. So it's a texture that is
29:44frozen, but it's still very exploitable. This dessert was one of the signatures of the restaurant
29:51I used to work at. So I know the flavors are gonna be good. I just hope that this is
29:57good enough to
29:58get the last spot in the finale. Mamma mia, this is like the most stressful thing I ever did.
30:15Right now, the only feeling I have is just really to skip everything so I can hopefully stay. But it's
30:21going to be tough. I'm gonna be doing vanilla sponge, a raspberry compote, a raspberry pink
30:27peppercorn streusel. For my frozen element, I'm gonna be doing mascarpone, cream cheese, semifreddo.
30:32I'm gonna be encasing it with chocolate shell. I'm gonna make a full flour out of it. The element
30:37to be dropped on top will be raspberry pink peppercorn sauce. I love the flavor and the sweetness
30:43that the pink peppercorn gives to fruit. So I'm really just continue bringing both flavors into
30:49the competition. No time to stop. Just continue pushing. It's high stakes. They're both in their
30:54own heads. I know they are. I would be so in my head. I mean, I know they're both incredibly
30:58talented
30:59and they're both going to put something unreal out. Florencia, tell me, what are you doing over here?
31:04I'm tempering the chocolate for the element that is going to be melting. It's going to be like a
31:09chocolate sphere. Are you going to decorate it? I will not. I will just put the sphere on the plate.
31:15I'm going to keep them wondering what's inside. Is it a strategic decision on your part to really
31:20go minimalist with this? Yes. It's very risky at this point to be minimal, but I really want to
31:26showcase my chocolate work. How are you feeling understanding what's at stake right now? Oh my god,
31:31I feel so stressed and mostly because I'm against Juan, which is like the chef. Well, beside the two that
31:38are
31:38already in the final, the one that I admire the most. Oh, thank you. You've been going 100 miles an
31:45hour since the very, very first bake. Do you have enough gas left in the tank for one more here
31:50to get to the finale? I think, yes. I'm taking all the energy left and putting it into this.
32:04Right now, I am doing my chocolate shell that will melt. I need a really thin layer of that. The
32:09challenge is something that needs to melt. The chocolate is too thick. It's not going to melt
32:14completely and that can send me home. So I have my mascarpone cream cheese semifreddo, raspberry
32:21compote, my sponge. I am putting the raspberry king pepper crunch on top. I really need to get
32:29this in the blast freezer so it can set in time. Just 30 minutes remaining now in your final skills
32:37challenge. I'm working on the passion fruit sauce. How are you doing, Juan? I'm about to make my raspberry
32:44chocolate middles. Mama mia. I really want to be in the finale so I need to push myself to show
32:53off an
32:53extra technique. I'm thinking to do some bonbons. Right now, I'm doing the ganache for the bonbons.
33:00It's going to be a passion fruit, hazelnut, and black sesame seed.
33:07I am going to finish with my petals. The rose is extremely important to me because my mom always
33:14loves flowers and flowers to me are always going to have the most huge significance. Okay. That's risky
33:21to do all those petals and hope they come off. She can't break any of them. Nope. I know it's
33:26really
33:26fragile. I know it can break at any time, but I really want to showcase this for my mom. 15
33:33minutes
33:34to go to redeem yourself with a frozen surprise dessert. Perfect, perfect. I'm going to cover the
33:40semifreddo with some edible gold to step up my game and make it more elegant.
33:49Right now, I'm making the center of my flower. I'm spraying with the white chocolate cocoa butter.
33:56And then I'm using some yellow luster dust to give it the feeling of the call in.
34:01Five minutes left. You can tell the level of focus that they both have right now.
34:07They knocked this thing out of the park. They're going into the finale. This is really where they
34:11both have to dig deep. To assemble my flowers, I am going to finish with my petals. And I have
34:17to do
34:18one by one, really fragile. Oh my God. Oh, this is so hard to watch.
34:2830 seconds. They are fighting from their life right now.
34:34This is orange jelly to look like a dew drop. Five, four, three, two, one. Time is up.
34:46Chefs, the judges will be tasting your desserts blind. So please exit the kitchen for now.
34:52Good job. You are amazing.
34:53I want to hug them too.
34:55Me too.
34:55I'm so honored to do this with you. You guys did it.
35:00You guys did great. Oh my God.
35:04I know I baked with my heart. Watching you guys, that felt more stressful than the first
35:08challenge you did. Now that I'm so close to it, I really want it. Like, I have to make it.
35:14You guys should feel really proud of yourselves. I'm happy with what I've done. I've been really killing
35:18every single challenge and showcasing a lot of technique. It's all now up to one dessert.
35:27Duff and Molly, this skills challenge will determine which of these two chefs
35:30go to the finale. Time for you both to go to the frozen center of two extraordinary desserts.
35:36This is going to be a blind judging. Let's talk about the first dessert. Duff will start with you.
35:41How does this look? This is dramatic. It is so impactful. I love the way that the hazelnut crunch
35:51on the bottom is creating this textural contrast to the very smooth chocolate. Oh yeah. You feel like
35:58you're ready to get interactive with this dessert? I am, Chef. 100%. White chocolate passion fruit sauce.
36:07Mmm. All of these flavors together are balanced.
36:07We have meltage. Oh. Oh.
36:13Oof. There you go. You've got it. All right. You are tasting for chocolate sphere with passion fruit
36:20semi-fredo, hazelnut crumble, praline microwave cake, hazelnut and black sesame seed bonbons,
36:26and white chocolate passion fruit sauce. Mmm. All of these flavors together are balanced
36:33perfectly. The semi-fredo is tangy, and then the nuttiness of the hazelnut at the bottom kind
36:40of bringing up the undertones of everything. It's a stunning dessert. This was a good, dark,
36:48earthy chocolate. It was really rich. Man, you put this passion fruit on top of it. Just perfect.
36:55The one thing I'm missing from this, the black sesame. I didn't really taste it.
37:01All right, judges. It's time to taste this final dessert. Presentation. How does this dessert look?
37:08This is absolutely beautiful. Design-wise, it is so simple, but so clean.
37:15It's so pretty. I really love the color. I love the little bit of sparkle all over it. It makes
37:21it feel
37:21more realistic, like a real flower. Let's do the sauce. Pink peppercorn chocolate sauce.
37:27Blue little flower. You can do it.
37:37The chocolate sauce kind of stayed right on top of the dome and it didn't really reveal anything.
37:43Okay. You're tasting for vanilla sponge, mascarpone cream cheese semifredo, raspberry compote,
37:50pink peppercorn raspberry crunch, and pink peppercorn chocolate sauce.
37:54She's loving it. The semifredo is creamy, really crunchy bottom, and then the snappy chocolate.
38:01I cannot imagine a more perfect combination of textures.
38:06Yes. The thing about this dessert that confuses me is that this was supposed to be a frozen dessert.
38:11Like, I was expecting to get that coldness in between the hot sauce and the cake and everything else,
38:16and that wasn't there, let alone something that has this theatrical element to it.
38:22If you feel like you're ready, you can input your scores. There's 20 points at stake for each dessert.
38:28Juan and Florencia, you have created so many stunning pastries
38:40over the course of this competition, but it's your frozen surprise desserts alone
38:45that will decide who will advance to the final stage of the competition.
38:49But before we reveal your scores, I know the judges are dying to know who made which frozen dessert.
38:56So, who is the chef behind this semifredo with pink peppercorn?
39:00That was me.
39:01Juan. Wow. The clean, minimalist plating made everything look so elegant.
39:08Thank you. Thank you, sir.
39:09Thank you, sir.
39:10Florencia, your chocolate sphere was so incredibly beautiful.
39:16Okay, chefs. It's now time for the scores. The chef with a higher score will advance to the finale.
39:23Let's see who got the top score.
39:35Florencia, you are going to the finale.
39:41Thank you, guys. Thank you so much.
39:45Juan, you had an absolutely incredible run.
39:49Thank you. Like I always say, it's not about winning. It's about being memorable. So,
39:52I hope I at least did that.
39:54Well, you were absolutely that.
39:58Congratulations.
40:00I'm just kidding.
40:03I am really happy with what I did. I'm really proud with everything that I did.
40:07I'm just happy that I was able to showcase my love for my craft and I did it all my
40:12style.
40:13It was an honor to do this video.
40:14You know, it was mine.
40:15This competition was so great and I learned so much about myself and
40:20just gonna really just continue working on my craft and just continue following my dream.
40:38Florencia, how are you feeling?
40:41I'm, of course, like, it's becoming, like, very difficult to, like, go against these chefs.
40:50I'm feeling so happy. I can't believe it. I just can't believe it.
40:56Well, does winning that skills challenge give you some confidence now heading into the finale?
41:00Yeah, of course. Yeah. That was, oh, my God. Mamma mia. That was so stressful.
41:08Oh, all right. Congratulations, chefs. The three of you will be competing to become the ultimate
41:16baking champion. What? Let's do it.
41:20Oh, that's great. Off you go. Get some rest. Thank you guys.
41:22Thank you so much. Come on, come on. Give it here, dude.
41:31Next time. It was great.
41:33Welcome to the ultimate baking championship finale.
41:37How are we talking? Today is the most important bake of your lives.
41:41I really want it. I have to do what I gotta do to survive. Just one more, you know, to
41:45get to
41:46the win. Drop the mic.
41:50Yeah. Reckless.
41:53This cake is kind of shocking. It is absolutely the best thing you've made.
41:57Wow. Only one of you is going to leave here today. The ultimate baking champion.
42:03Wow.
42:04Yeah!
42:05Woo-hoo-hoo-hoo!
42:06You
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